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Charred Snap Peas with Radishes, Mint and Lemon
Peas and mint are a classic combination. In a recipe from their book “Bestia,” Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meats or fish.
4
Servings
Tip
Don’t forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed.
20 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
3
medium garlic cloves, smashed and peeled
Directions
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01In a 12-inch cast-iron or other heavyweight skillet over medium-high, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes.
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